Korean Steamed Tofu with Pollock Roe
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Pollock roe is loosened with egg and water, spread thinly over slabs of firm tofu, and steamed until it sets like a soft savory custard.
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Firm tofu holds its shape in the steamer, and pressing out only the excess water, leaving the surface moist, keeps the slabs from cracking. Green onion and red chili go on near the end so their color stays bright.
Ingredients
Instructions
- 1
Cut the 400 g firm tofu into 2 cm thick slices, then press both sides gently with paper towels.
Remove excess moisture without crushing the tofu, leaving the surface only lightly damp.
- 2
Split the 120 g pollock roe sacs and scrape out only the roe.
Mix it evenly with the egg, 1 tbsp minced garlic, and 80 ml water until the egg loosens and the roe disperses.
- 3
Arrange the tofu in a heatproof dish without stacking the pieces.
Drizzle 0.5-1 tsp soup soy sauce evenly over the tofu, using the smaller amount if the pollock roe tastes very salty.
- 4
When the steamer is producing steady steam, spread the roe sauce thinly over the tofu.
Steam over medium heat for about 10 minutes, until the egg sets softly and no watery raw egg remains.
- 5
Scatter the 20 g green onion and 10 g red chili over the top, then steam for 2 more minutes.
Turn off the heat when the color brightens and the aroma becomes noticeable.
- 6
Spoon a little of the steaming liquid from the edge of the dish back over the tofu.
Finish with 1 tsp sesame oil and serve while hot, before the tofu releases more water.
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